Wednesday, November 6, 2013

Cake Batter Blondies

I am not afraid to admit I like shortcuts sometimes. When I find a dessert recipe that uses a cake mix I am all for it. I have a bad habit of buying cake mixes when they go on sale and then they just sit in my cabinet until they expire. So when I saw this recipe I knew I had to make it....besides, who doesn't like funfetti?!

From Six Sisters' Stuff

1 box yellow (or Funfetti!) cake mix

1/4 cup vegetable oil
1 egg
1/3 – 1/2 cup milk
1/4 cup rainbow sprinkles (if you use a yellow cake mix, add these in)
1/2 cup white chocolate chips 


Combine the cake mix, oil, and egg in a large bowl. Add the milk slowly – you want the batter to remain as dense as possible. Then mix in white chocolate chips.

Spray pan (either 8x11" or 9x9" pan) with non-stick cooking spray. Dump batter in pan and spread to the edges. Bake for 25-30 minutes at 350 degrees. They will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up.

Tuesday, November 5, 2013

Slow Cooker Jambalaya

I love jambalaya and love it even more when I can throw everything into the slow cooker and walk away. This was full of flavor and the perfect dinner to come home to after working all day. All I had to do was cook up some rice...I used flavored rice for an extra punch of flavor.

From Plain Chicken


1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 pound smoked turkey sausage, sliced
1 (28 ounce) can diced tomatoes with juice
3 Tbsp dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 tsp minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
white rice or instant rice (I used 2 packs of Uncle Ben's Ready Rice - Garlic & Butter flavor)


In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.  

Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.

Monday, November 4, 2013

Eggnog Eclair Dessert


It is that time of year for eggnog to be back on the shelves...and this is something you must make while you can get your hands on it!

Slightly adapted from Kraft


1 package (8 ounces) cream cheese, softened
2 cups eggnog         
1 package (3.4 ounces) vanilla instant pudding       
1/4 teaspoon ground nutmeg         
2-1/2 cups  thawed cool whip whipped topping, divided         
78 NILLA Wafers         
2 squares  BAKER'S Semi-Sweet Chocolate                 

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, extract and nutmeg; beat 2 min. Gently stir in 1-1/2 cups cool whip.

LINE 9x5-inch loaf pan with plastic wrap. Arrange 15 wafers, top-sides down, on bottom of pan; cover with 1/4 of the pudding mixture. Repeat layers 3 times. Top with 15 of the remaining wafers. Refrigerate 3 hours.

INVERT dessert onto plate; remove plastic wrap. Microwave chocolate and 1 cup of the remaining cool whip in microwaveable bowl on HIGH 25 sec.; stir until chocolate is completely melted and mixture is well blended. Cool 1 min. Pour over dessert. Garnish with remaining cool whip and wafers.